Commis I

ibis Doha Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines. Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations. Prepare ingredients and mise en place according to daily preparation lists. Ensure food quality, freshness, consistency, and timely preparation. Operate kitchen equipment safely and correctly. Maintain cleanliness and organization of workstations, utensils, and kitchen equipment. Follow HACCP, food safety, hygiene, and proper food storage procedures. Ensure correct labeling, storage, and stock rotation using FIFO principles. Minimize food waste and use ingredients responsibly. Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction. Follow hotel policies, grooming standards, and workplace safety procedures. Perform other related duties as assigned by the supervising Chef.

Minimum 1–2 years of experience in a professional kitchen, preferably in a hotel or restaurant. Culinary diploma, certificate, or professional kitchen training is preferred. Basic knowledge of cooking techniques, ingredients, and kitchen equipment. Knowledge of food safety, hygiene, HACCP, and proper food handling procedures. Ability to follow standard recipes and maintain food quality and presentation. Good communication skills and a positive team-oriented attitude. Ability to work efficiently in a fast-paced environment. Flexibility to work shifts, weekends, and public holidays. Good personal hygiene, grooming, and attention to detail.

Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines. Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations. Prepare ingredients and mise en place according to daily preparation lists. Ensure food quality, freshness, consistency, and timely preparation. Operate kitchen equipment safely and correctly. Maintain cleanliness and organization of workstations, utensils, and kitchen equipment. Follow HACCP, food safety, hygiene, and proper food storage procedures. Ensure correct labeling, storage, and stock rotation using FIFO principles. Minimize food waste and use ingredients responsibly. Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction. Follow hotel policies, grooming standards, and workplace safety procedures. Perform other related duties as assigned by the supervising Chef.